Recipe courtesy of Edward Jones
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Total:
23 min
Prep:
15 min
Cook:
8 min
Yield:
5 servings
Level:
Easy

Ingredients

Directions

Special equipment: Skewers, soaked in water for 15 minutes

Preheat grill over medium-high heat.

Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.

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